Don’t wash out your corned beef by boiling it. Enjoy a flavorful and tender St. Patrick’s Day dinner with this Baked Corned Beef with Mustard Crust.
I never really understood St. Patrick’s Day. I am not Irish. I have zero, zippo Irish blood running in my veins. I’ve got Lithuanian and Iranian blood, you see. And when I moved the U.S. in the 70’s, I had no understanding about things like Leprechauns or the Easter Bunny.
I got pinched for not wearing green and couldn’t understand why my friends believed in a giant bunny that gives away candy. Fast forward 30 years later, and I’m a mom of three and having fun with the many “holidays” celebrated in the U.S. Which brings me to this lovely wonderful recipe!
Why this recipe is so awesome
Here in the U.S. we celebrate St. Patrick’s Day with some corned beef and cabbage. This is ironic considering that beef was not readily available in Ireland and was considered a luxury item. The traditional Irish meal for St. Patrick’s Day was usually lamb or pork.
When I first tried making corned beef, I followed the directions on the package and slowly boiled it. It seemed good enough. I really didn’t know what I was doing, being a new wife.
Boiling the corned beef is how the Irish Americans first prepared this dish, too. Since this is a tough cut of meat, you have to cook it low and slow so it will yield tender and juicy.
I was never a fan of boiled meat, whether in a pot over the stove or in a slow-cooker. I figured there had to be another way to prepare corned beef without boiling it.
Then I found a recipe for baked corned beef and my curiosity was piqued. It made so much more sense to oven bake a brisket than to boil it. So I tried it myself. It is now favorite way to enjoy corned beef.
I have altered it to my family’s liking and sharing my version below. I omitted cloves from the original recipe because no one in my family likes cloves. I also modified the mustard topping to my personal taste.
See why so many people now bake their corned beef and no longer boil it.See my Baked Corned Beef Web Story for a quick visual guide to making this recipe.
Ingredients you need
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- Corned beef brisket: I prefer the brisket cut as it is much more tender and juicy than the other cuts. But you can use this method with other cuts of corned beef.
- Mustards: I use two mustard combinations, honey mustard and whole grain dijon mustard. You can use any kind of mustard you like. Just choose something that has depth of flavor beyond the standard yellow mustard.
- Brown sugar: You can use light or dark brown sugar.
Tools to Use
1. Drain liquid from corned beef package and pat dry with paper towels. (Optional) If salt is an issue for you, place your corned beef in a pot fat side up and cover with water. Once the water comes to a boil, remove from heat, discard the water and continue with the rest of the recipe. I personally do not boil my corned beef before roasting and just give it a quick rinse and pat dry.
2. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil. Evenly sprinkle peppercorns from package over corned beef (optional).
3. In a small bowl, whisk together mustards. Spread half of the mustard mixture over the top of the corned beef. Reserve remaining mustard. Sprinkle brown sugar over the mustard covered corned beef.
4. Wrap the corned beef with foil so that space is left on top between the corned beef and the foil. Place foil-wrapped corned beef in a shallow roasting pan and bake at 350ºF for 2 hours, or until internal temperature reaches 195º F (90º C).
5. Open the foil wrapping and broil for 2-3 minutes, until the top is bubbly and lightly browned.
6. Let corned beef rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into ½-inch thick slices. Serve with reserved mustard on the side.
Recipe tips and FAQs
Honestly, my whole family loves this dish so much and usually we eat it up with zero leftovers. This is now my go-to recipe whenever we have a corned beef hankering!
But just in case you do have leftovers, you can always make up some delicious sandwiches. But my family love my corned beef mac and cheese or set it up as appetizer/snack like this corned beef bruschetta.
The beef gets cured using large grains of rock salt, aka “corns” of salt. The beef sits in this brine giving corned beef its distinctive pink color. This curing process helps tenderize a normally tough cut of meat.
If salt is an issue for you, place your brisket in a pot fat side up and cover with water. Once the water comes to a boil, remove from heat, discard the water then bake as recipe directs. But I personally do not boil the meat before roasting it. It is not necessary but is dependent on your own personal taste.
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Baked Corned Beef with Mustard Crust
Corned beef is taken to a new level when baked with this delicious mustard crust. It's as easy as traditionally boiling the beef, except it is wrapped in foil and baked in the oven.
- 3 lb corned beef brisket
- ¼ cup honey mustard
- ¼ cup whole grain dijon mustard
- 2 TBS light brown sugar
- Preheat oven to 350°F.
- Drain liquid from corned beef package and pat dry with paper towels.
- (Optional) If salt is an issue for you, place your corned beef in a pot fat side up and cover with water. Once the water comes to a boil, remove from heat, discard the water and continue with the rest of the recipe.
- Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil.
- Evenly sprinkle peppercorns from package over corned beef (optional).
- In a small bowl, whisk together mustards.
- Spread half of the mustard mixture over the top of the corned beef. Reserve remaining mustard.
- Sprinkle over the mustard covered corned beef with brown sugar.
- Wrap the corned beef with foil so that space is left on top between the corned beef and the foil
- Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours, or until internal temperature reaches 190º F (90º C) .
- Open the foil wrapping and broil for 2-3 minutes, until the top is bubbly and lightly browned.
- Let corned beef rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into ½-inch thick slices.
- Serve with reserved mustard on the side.
Recipe adapted from Simply Recipes.
You can use either the flat cut or the point tip corned beef brisket for this recipe. I personally prefer the flat cut.
Regular mustard can also be used if you do not like whole grain dijon mustard.
Serving Size:4-5 oz
Amount Per Serving: Calories: 256Total Fat: 17gSaturated Fat: 7.3gCholesterol: 85mgSodium: 1377mgCarbohydrates: 4.2gFiber: 0gSugar: 3gProtein: 18.2g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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In the ingredients for the corned beef, what is honey mustard?
Honey Mustard is a type of semi-sweet mustard you can buy. If you do not want to use this, you can use dijon mustard. I like using two different types of mustard for this recipe.
i purchased a corned beef round – liked your recipe but noticed your comment that you did not like a round roast. Will my roast still come out tender using your recipe?
I have cooked both and both have turned out tender when prepared in the oven, but my family preferred the flavor and texture of the brisket cut. The round cut has less fat than the brisket cut. From what I understand, the round cut is easier to slice and is used for pastrami. Again, both will turn out tender when slow roasted.
Looks yum, Corned beef is so much favorite anytime!
That was the cutest story, that poor little guy! I don’t blame him, I wouldn’t want to clean up after Leprechauns either – smart kit! 😀
Your recipe sounds amazing – great flavors! Baking is smart too, I mean I wouldn’t boil my brisket and isn’t corned beef made from brisket? Love this!
This is my favorite way to make corned beef. My Mother-in-law doesn’t care for corned beef but really enjoyed this and now is a fan (only if made this way). I’ve had your leftover corned beef with quinoa and think it’s awesome. I’ll have to remember to get a bigger slab of beef so I’ll have leftovers.
Happy Leprechauns’ Day!
Thanks for tip. I cut my 5 pound corned beef brisket in half. Because it was considerably thicker than a more typical 3 pounder, I increased the time to 3 hours. Turned out great.
I made your oven baked corned beef for St Patrick’s Day last year. It was the best I’ve ever had. I’ll never go back to the boiled method.
Need your help!
Last year I followed the recipe exactly…3 pounds, 350 degrees, 2hours……PERFECT.
This year I got a 5 pound piece of meat. At 350 degrees, how long should I cook it?
Kurt in St Louis
Hi Kurt! So glad you love this recipe. I seriously don’t get why anyone would boil their corned beef. So you have two options. If you are cooking the the 5-pounds as one big roast, I’m thinking 40 minutes per pound, so around 3.5 hours. If you read the comments on this recipe, someone baked their 4-pounder at 325ºf instead of 350ºF and baked it for 6 hours. But having never baked a corned beef that big, another faster option is to cut the brisket into two equal halves, prepare and wrap each in their foil pouches and bake for… Read more »
This recipe was a huge success! My kids had a second helping. Thanks for the inspiration and wonderful pairing with some “green” wine and beer.
changed cooking to 325 for six hours. (on a 4 pounder)
What a cute story! Pinning the recipe, looks delicious.
I always figured the boiling tradition just came from lack of oven space because baking makes so much more sense. This looks delicious. Thanks.
We always bake ours for the last 20 minutes or so, but I’ve never done it the whole time baked. I’d love to try it!
It has so much more flavor when baked. And then everyone gets upset if there are no leftovers!
I’ve actually never tried corned beef.. and had no idea that it had Irish origins either. Looks cooked to perfect though!
Corned beef, grainy mustard and sauerkraut… oh, so good together! I hope you get to try it.
I don’t know how old this post is, but felt compelled to comment. We always kept a can of monster away spray around when the kids were little to help banish any monsters (or Leprechauns). We would spray a bit of spray around the room or wherever the kids were most nervous and sing a little made up ditty about getting rid of monsters. That really seemed to do the trick for our kids. We generally used some sort of air freshener for the spray.
Thanks for sharing the cute story.
ha! ha! I LOVE this idea! This happened 4 years ago, and I swear my son still doesn’t like St. Patrick’s Day. And he’s almost 10 now! He was shaken up for a couple months afterwards, had a scare again in kindergarten, but seemed unaffected by the time first grade came along. This reminds me when my oldest boy was barely 2 years old and he freaked out on Christmas Eve because some strange fat man in a red suit was going to be in his house while he slept! Thanks for sharing!
I'm looking forward to this corned beef recipe. I like changing things up a little every year. Although green beer is green beer. Not sure how I'm going to change that…green wine maybe? Will let you know.
I have some green wine from a Missouri winery! Trying it out with this recipe tonight
Cheers! I hope you enjoyed the corned beef!
I'm looking forward to this recipe with the corned beef. Each year I want something a little different to challenge my family's taste buds and any attitudes towards a specific ingredient. Ha! Looking forward to their therapy sessions regarding food issues when they grow up.
I'm glad everyone liked it! It must have been one big roast!
I used your recipe for corned beef tonight. I had to cook mine for 3 hours to get it tender. It was really good. Everyone loved it. The crispy skin was delish from broiling it. Thanks for the recipe!
I am so glad I found this. I have to make it this week and I haven't liked it before…
What a cute post and story 🙂 Leprecauns are scary almost as scary and creepy as clowns. (I'm shuddering )I've never made Corned beef but I love the taste.T hanks for the recipe I like this better than boiling, hate the tasted of boiled meat.
Me too, boiling takes the flavor out of meat